Winter may be winding down but there is still time to make one last soup. This “Creamy” Cauliflower Soup with Za’atar is a bowlful of good feels. No Za’atar, no problem. It is stand-alone delicious. Plus, with only a few ingredients and about 10 minutes of hands-on cooking time, it’s too simple to pass up.

Food Gratitude

There are many reasons to be grateful for a plate of food so let’s embrace this for a moment. First of all, soups are cozy and soulful like a warm hug from your best friend. That’s worthy of some gratitude. And cauliflower, it’s amazing! This often underappreciated white-hued vegetable is a member of the cancer fighting cruciferous vegetable family. Don’t let its pale flesh fool you, it is loaded with antioxidants which act as little vacuum cleaners that race through your body sucking up disease causing free radicals. Plus, soups are made for savoring, and savoring allows you to really connect with your meal. One bite at a time.

Eating with Gratitude

Healthy Eating: Soups

This super simple soup (three points for that one) is bursting with flavor from the cauliflower which is slightly sweet and almost nutty once cooked. The ingredients are so delicious on their own, the soup barely needs any other seasoning. The creamy texture is a result of pureeing the cauliflower with a single potato which gives the soup some umph! You’ll never know it’s dairy-free.

What is Za’atar?

I am obsessed with Za’atar, a middle eastern blend of sumac, thyme and sesame. I use it to make one of my favorite recipes ever, the Za’atar Roasted Chicken with Roasted Cauliflower. That recipe was the inspiration for this one! Cauliflower and Za’atar, well they love each other a lot.

Pre-cut the leeks and cauliflower at the beginning of the week and store them in the fridge, covered, until you are ready to make the soup. Note, leeks can be gritty! Wash them! This soup can be made in advance, portioned and refrigerated for 5 days or frozen for 3 months.

“Creamy” Cruciferous Soup with Za’atar

prep 5 mins; cook 25 mins; total 30 mins yield 4 servings

Ingredients

1-2 tablespoons olive oil

2 cloves of garlic, chopped

1 leek, green leaves removed, halved and sliced

1 head of cauliflower, cored and cut into florets

4 cups of low-sodium vegetable broth

1 medium yellow potato, diced

Salt and pepper to taste

1 tablespoon za’atar for garnish

optional micro-greens for garnish

Instructions

In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add leeks and garlic with a pinch of salt.

Cook until softened, about 3-4 minutes.

Add cut up cauliflower, potato and vegetable broth.

Bring to a boil then cover and simmer for 15-20 minutes until cauliflower is softened.

Using an immersion blender or traditional blender, puree the soup.

Season with salt and pepper.

Garnish with Za’atar.

The post ““Creamy” Cauliflower Soup with Za’atar” by Katie Cavuto was originally published on katiecavuto.com on March 7, 2017. Copyright 2017 Copyright Katie Cavuto, all rights reserved. Republished with permission. Image by Katie Cavuto.

As an Integrative Dietitian, chef and wellness advocate Katie believes that everyone can change their relationship with food through intention setting, simple recipes and whole cooking education.

“Whole Cooking and Nutrition – An Everyday Superfoods Approach to Planning, Cooking and Eating with Diabetes”, Katie’s first cookbook, focuses on whole foods. Highlighting 85 healthy foods which are nutrient dense and 150 flavorful recipes, anyone can lead a healthy lifestyle and return to the joy of eating.